Sunday, January 16, 2011


As I sit here anticipating a great football game on the television, I think of guacamole. It's football season food to me. Along with nachos, buffalo wings, chili with all the fixin's, hot dogs with the works, sliders....
Hmmm...I think I've been carb starved too long.
I am however eating guacamole. Not with chips, as shown here...but, with eggs, on a salad, smeared on a burger. This is always the way I've made guacamole. That is, when I happen to have all the ingredients I want on hand, which I happen to have had today.
I like guacamole chunky...only about half mashed & I like lots of stuff in you can see here. If given the proper amount of citrus, via some lime juice, it will stay in your fridge for a few days & makes a great condiment for all sorts of things.
Or, you can grab a bag of chips & go turn on the game...

To begin, slice a ripe avocado in half & then dice it into small chunks.

Add it to a bowl & squeeze the juice of 1/2 a lime over it. Give it a toss to coat the avocado with the juice. Next, chop up a 1/2 cup of tomato & add that in.

Along with a 1/4 cup finely chopped red onion & 2 tablespoons of chopped fresh cilantro.

Finally, add some red pepper flakes. How much is up to you...but, I like it a bit spicy, so a few shakes works great. Using the tines of a fork, mash the mixture up to the texture you mentioned, I like it about half mashed & half chunky.

Give the mixture a stir & season well with some kosher salt & black pepper. If possible, let the flavors meld by letting the guacamole sit for a bit before serving...or, wrap it well to keep it free from air {which will turn it brown} & refrigerate for up to 2 days.


Makes a hearty snack for 2 {can easily be doubled, or tripled}

1 ripe avocado, diced
juice from 1/2 a lime
1/2 cup chopped tomato
1/4 cup minced red onion
2 tablespoons chopped fresh cilantro
a few shakes of red pepper flakes
kosher salt & freshly ground pepper, to taste

Place the diced avocado in a bowl. Add the lime juice to the bowl & toss to coat the avocado. Add the tomato, red onion, cilantro & red pepper flakes. Using the tines of a fork, mash up the mixture until it's about half mashed & half chunky. Taste for seasoning, add some kosher salt & freshly ground pepper & stir again. If possible, let the guacamole sit for a few hours, to let the flavors develop. Serve with tortilla chips, or add to your favorite salads, sandwiches, or Mexican food.

Click here for the printable recipe.


The Food Hound said...

Guacamole and football is my favorite combination ever :) I just prefer our team (NE Patriots) to be winning, which they are currently are not doing!!

Joanne said...

I actually much prefer guac as a sandwich spread also. Or a burger spread. Although, I'm not above eating it straight out of the bowl. With a spoon. Delicious.

Laurie {Simply Scratch} said...

Seriously I love this stuff! Sometimes I'll eat the whole bowl for lunch and not feel bad about it!

Dinners and Dreams said...

I love the bright colors in the photos but, of course, I especially like the absolutely delicious guacamole you made. Fresh and mouth-watering!


Patricia said...

Great recipe. Course guacamole is such a simple side but you've spruced things up considerably. Adorable blog!

Karen said...

Perfect. I could eat tons of this stuff :)

kelley chapman said...

Your backyard friend here: we made this tonight! So great. I have been eating it out of the mixing bowl:)

Post a Comment